REC: Spicy Black Bean and Corn Salsa on Cowboy Crisps
Spicy Black Bean and Cron Salsa (from COLORADO COLLAGE Junior League Cookbook)
A delightfully colorful change to traditional salsa.
16 oz cooked black beans
16 oz fresh -or- frozen & thawed corn kernels
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion
1/4 cup chopped red onion
1/3 cup fresh lime juice
3 Tbsp vegetable oil
1 Tablespoon ground cumin
Salt & freshly ground black pepper
1/2 cup chopped ripe tomatoes, drained
In large bowl, combine beans, corn, cilantro, green onion, red onion, lime juice, oil, and cumin. Season with salt & pepper to taste. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with blue & white corn chips. (I like to serve the above salsa with Cowboy Crisps....recipe follows)
Cowboy Crisps are also from the COLORADO COLLAGE Cookbook
1-3/4 cup flour
1/2 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) butter
8 ounces extra-sharp cheddar cheese, shredded
2 Tablespoons white vinegar
2/3 cup water
Coarsely ground black pepper
In large bowl, combine flour, cornmeal, baking soda, sugar, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. With fork, stir in cheese, vinegar and water just until mixture forms a soft dough. Divide into 4 equal pieces; wrap in plastic wrap and chill 1 hour. (May be chilled in freezer 30 minutes.) (I make the above using my Cuisinart food processor.)
Preheat oven to 375 degrees F. Grease large baking sheet. (I line with parchment paper.) On lightly floured surface, with floured rolling pin, roll 1 piece of the dough into a paper-thin 10-inch circle (edges may be ragged).
Cut circle into 8 wedges and place on prepared baking sheet. Sprinkle wedges with coarsely ground black pepper, firmly pressing pepper into dough.
Bake about 10 minutes or until browned and crisp. Remove from oven and transfer crisps to racks and cool. Repeat with remaining dough. Store at room temperature in covered container. NOTE on recipe: If using with a topping or dip, you may want to roll slightly thicker.
